Miso Butter Chicken Thighs

Course: Main

Cuisine: Asian

Prep Time: 10

Cook Time: 20

Servings:

Calories: 436kcal

Author: Marilyn

Bone-in chicken thighs sear skin-side down until the skin is deep golden and crisp, then finish in the same pan. The drippings stay in the skillet and become the base for a miso butter pan sauce made with white miso, garlic, ginger, chicken broth, soy sauce, and honey. The sauce comes together in about two minutes and is spooned over the chicken when it is plated.

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Ingredients

For the chicken

2 lbs bone-in skin-on chicken thighs about 4
1 teaspoon grapeseed oil or another neutral oil, such as avocado
½ teaspoon kosher salt
¼ teaspoon ground black pepper

For the miso butter sauce

2 tablespoons white miso paste
½ cup low-sodium chicken broth
3 tablespoons unsalted butter room temperature
3 garlic cloves minced (or 1 teaspoon pre-minced)
1 teaspoon fresh ginger finely grated
1 tablespoon low-sodium soy sauce
1 teaspoon honey
2 scallions thinly sliced

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Instructions

Using paper towels, pat the chicken completely dry on all sides. Season with salt and pepper.
In a large skillet over medium-high heat, add the oil and heat until shimmering. Place chicken thighs skin-side down. Cook 7 to 8 minutes until the skin releases cleanly and is deep golden.
Turn the chicken skin-side up. Reduce heat to medium. Cook for 10 to 12 minutes, until the internal temperature reaches 165°F at the thickest part when tested with an instant-read thermometer. For extra-tender thighs, cook to 175°F. Transfer chicken to a plate and tent loosely with foil.
In a small bowl, whisk the miso paste into 2 tablespoons of the chicken broth until smooth. Set aside.
Reduce the heat to medium. Let the pan cool 30 seconds. Add softened butter and let it melt. Add garlic and ginger and cook, stirring, 1 minute, or until fragrant. Stir in the miso-broth mixture, remaining broth, and soy sauce. Scrap the bottom of the skillet to mix in the fond.

The browned bits (fond) on the bottom of the skillet add rich flavor to the sauce.

Add the honey and simmer 2 to 3 minutes, stirring occasionally, until the sauce thickens slightly and coats a spoon. Taste and adjust salt if needed.
Spoon the sauce over the chicken on the plate. Serve garnished with sliced scallions.

Notes

White miso is preferred. Yellow miso works. Red miso is too intense.
If using boneless thighs, start checking the internal temperature at 12 minutes.
Serve over steamed jasmine or short-grain rice
Add a side of sautéed bok choy, roasted cabbage, or steamed broccoli. All of them are great with the sauce.

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